Creamy Broccoli Soup

Take about 5 pounds of potatoes, scrub them nice and clean, and boil them. Towards the end of them being done, add a bunch of broccoli and cook to tenderness, about ten minutes. Add two cans of canned milk and water, 1 T of salt, and pepper to taste. Blend with an immersion blender. Serve with a big green salad, creamy ranch buttermilk dressing, and bread sticks.